Analysis odorant

Acetic anhydtide [108-24-7] (CH2C0)20, is a mobile, colorless liquid that has an acrid odor and is a more pierciag lacrimator than acetic acid [64-19-7]. It is the largest commercially produced carboxyUc acid anhydride U.S. production capacity is over 900,000 t yearly. Its chief iadustrial appHcation is for acetylation reactions it is also used ia many other appHcations ia organic synthesis, and it has some utility as a solvent ia chemical analysis. 

Aldehydes, enals, dienals, ketones, and hydrocarbons, which are responsible for disagreeable odors, generally bok at lower temperatures than fatty acids. Analysis showkig a free fatty acid concentration of less than 0.05% is an kidication that deodorization is sufficientiy complete. Some of the dienals have very low odor thresholds and sensory evaluation of the finished ok is a judicious quaHty assurance step. 

Analysis of Trace or Minor Components. Minor or trace components may have a significant impact on quaHty of fats and oils (94). Metals, for example, can cataly2e the oxidative degradation of unsaturated oils which results in off-flavors, odors, and polymeri2ation. A large number of techniques such as wet chemical analysis, atomic absorption, atomic emission, and polarography are available for analysis of metals. Heavy metals, iron, copper, nickel, and chromium are elements that have received the most attention. Phosphoms may also be detectable and is a measure of phosphoHpids and phosphoms-containing acids or salts. 

This example demonstrates the most challenging problem of flavor chemistry, ie, each flavor problem may require its own analytical approach however, a sensory analysis is always required. The remaining unknown odorants demand the most sensitive and selective techniques, and methods of concentration and isolation that preserve the sensory properties of complex and often dehcate flavors. Furthermore, some of the subtle odors in one system will be first identified in very different systems, like o-amino acetophenone in weasels and fox grapes. 

Rose. Of all the natural oils, rose is probably the most desired material used in the fine fragrance industry. For years chemists have tried to unravel the mystery of the odor-donating components of this high priced natural material. Simple glc analysis shows that nine components constitute nearly 89% of the total volatiles of rose otto (9) (see Table 2). 

Of the 10 constituents which represent nearly half the oil of neroH, only linalool (10) can be said to contribute direcdy to the characteristic aroma of orange flower oil. In 1977, IFF chemists performed an in-depth analysis of this oil and identified three simple terpenic compounds, each present at less than 0.01%, a-terpenyl methyl ether [1457-68-0] (31), geranyl methyl ether [2565-82-4] (32), andhnalyl methyl ether [60763-44-2] (33) (11). The latter two compounds possess green floral-citms aromas and have been known to perfumery for some time a-terpenyl methyl ether (31) has been called the orange flower ether by IFF chemists owing to its characteristic odor. 

Because of its more interesting odor and flavor properties, many perfumers and flavorists prefer to use a terpeneless lime oil. A typical analysis is shown iu Table 10 (26). 

Oakmoss. Extracts of oakmoss are extensively used in perfumery to furnisli parts of the notes of the fougnre or chypre type. The first step in the preparation of an oakmoss extract is treatment of the Hchen Evemiaprunastri (L.) Ach., collected from oak trees mainly in southern and central Europe, with a hydrocarbon solvent to obtain a concrete. The concrete is then further processed by solvent extraction or distillation to more usable products, of which absolutes are the most versatile for perfumery use. A definitive analysis of oakmoss volatiles was performed in 1975 (52). The principal constituents of a Yugoslav oakmoss are shown in Table 15 (53). A number of phenoHc compounds are responsible for the total odor impression. Of these, methyl P-orcinol carboxylate is the most characteristic of oakmoss. 

Since muscone (101), by itself, does not reproduce the total odor impression of this musk, IFF chemists (56) as early as 1971 in an analysis of tincture of Tonquin musk, reported a series of macrocycHc ketones (Table 16) which play a key role in creating the characteristic odor of this musk (11). The introduction of a double bond into a macrocycHc ketone (eg, 102) changes the odor from flowery musk to animal musk. 

Pimento Berry Oil. The pimento or allspice tree, Pimenta dioca L. (syn. P. officinalis, Liadl.), a native of the West Indies and Central America, yields two essential oils of commercial importance pimento berry oil and pimenta leaf oil. The leaf oil finds some use ia perfumery for its resemblance to clove leaf and cinnamon leaf oils as a result of its high content of eugenol. Pimento berry oil is an item of commerce with extensive appHcation by the flavor industry ia food products such as meat sauces, sausages, and pickles, and moderate use ia perfumery, where it is used primarily as a modifier ia the modem spicy types of men s fragrances. The oil is steam-distilled from dried, cmshed, fully grown but unripe fmits. It is a pale yellow Hquid with a warm-spicy, sweet odor with a fresh, clean topnote, a tenacious, sweet-balsamic-spicy body, and a tea-like undertone. A comparative analysis of the headspace volatiles of ripe pimento berries and a commercial oil has been performed and differences are shown ia Table 52 (95). 

Concretes and absolutes, both obtained by total extraction of the plant material and not subject to any form of distillation other than solvent removal, are complex mixtures containing many chemical types over wide molecular weight ranges. In some cases, gas chromatographic analysis shows httle volatile material. Yet these products have powerful odors and contribute in important ways to the perfumes in which they are used. 

As a part of the lubrication program, oil should be periodically tested. The testing requires drawing oil from the system for a laboratory analysis. The usual tests conducted to determine the condition of oils include viscosity, pH and neutralization number, precipitation, color and odor, and a check for foreign particles in the oil. The results should be reviewed and compared with new oil characteristics to determine the life characteristics of the oil. 

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